It rained, and I got desperate.
So desperate that I’ll have you know I drove to the gas station across the street for some last-minute ingredients for peanut butter pretzel cookies. Such as sugar and pretzels and Reeses Pieces.
How could I seriously be out of white and brown sugar?
Don’t ask. Just thank the gas station employees who keep me stocked with sugar.
Because when I’m stocked with sugar, I can make tasty things. And now you can make those tasty things, too.
On the topic of tasty things, this cookie is loaded with them!
Pretzels, Reese’s Pieces, chocolate chips, and all the goodness of the New York Times chocolate chip cookie dough.
Now the real question – what to do with the other half of the dough?
Cookiedough cheesecake? Cookiedough brownies? Cookiedough pie? OMGG. (That’s oh my goodness gracious.)
Side note – apparently it’s cool to actually say the letters, as my 11 year old friend demonstrated recently. I narrowly missed getting hit by a falling object (a story for another day), and she breathed a sigh of relief, and whispered under her breath, “ohmgee.”
And then I gave her a cookie for being so cute.
These peanut butter pretzel cookies and a sweet and salty lover’s dream. Loaded with chocolate, peanut butter, and crushed pretzels. Yum!
- 2 cups cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 package chocolate chips, 3 handfuls crushed pretzels, 1/2 cup Reese’s Pieces
- Sea salt
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Cream butter and sugars together until very light. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Drop chocolate pieces, crushed pretzels, and Reese’s Pieces in and incorporate them.
- Scoop 2-3 tablespoon balls onto a cookie sheet. Bake at 350 for about 7 minutes. Remove from oven and transfer to a cooling rack. Sprinkle with sea salt. For storage, I like to freeze them and eat them cold!
- Calories: 423
The last thing I need right now is more cookies, but I still need to know: what’s your favorite cookie recipe? NY Times? Cooks Illustrated? A family favorite?